RCI-SP.004.0208.001
Maui Mingle
Makes 6 servings.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- lean Beef chuck1 1/2 poundscut into 1-inch cubes
- 2 tablespoons
- Onion1 largesliced
- 1 tablespoon
- 1 teaspoon
- 2 teaspoons
- 1 cup
- 2 cups
- -ounce can pineapple chunks1 20 unitcut in half (drain; reserve juice)
- 18 unit
- 2 cups
- green peppers1 to 2 unitcut into 3/4-inch pieces
- 1 tablespoon
- 2 tablespoons
- 3/4 cup
- 3 cups
Method
1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
2
Working in batches to avoid overcrowding, add beef cubes and brown them on all sides until a golden crust forms, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
3
Add sliced onion to the pot and sauté until softened and fragrant, about 3 minutes.
4
Sprinkle seasoned salt, dry mustard, and ginger over the onion and stir constantly for 1 minute to bloom the spices.
5
Pour in dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes.
2 minutes
6
Return the browned beef to the pot and add beef broth, reserved pineapple juice, dried prunes, and sliced celery. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.
7
Add pineapple chunks (cut in half), green pepper pieces, and soy sauce to the pot and stir to combine.
8
Continue simmering covered for an additional 20-25 minutes until beef is tender and peppers are softened.
20 minutes
9
In a small bowl, whisk together cornstarch and water until smooth and no lumps remain.
10
Stir the cornstarch slurry into the beef mixture and simmer uncovered for 3-5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
4 minutes
11
Serve the Maui Mingle over hot cooked rice, spooning sauce and fruit over each portion.